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["It's easy to make the olive salad in the bowl of a food processor using the olives, cornichons, garlic, oregano, olive oil, vinegar, and black pepper. Give everything a few quick pulses. It should remain a bit chunky -- somewhat more coarse than a tapenade.", "Spoon the olive salad into a non-reactive bowl and cover it with cling wrap. It should then go into the refrigerator to rest for at least 5 to 8 hours, and it will keep overnight.", "To assemble, use a sharp bread knife to divide the loaf into two halves horizontally like a giant hamburger bun. Smear some mustard on the bottom half and top with ham, capicola, provolone, and a generous amount of olive salad. Cover with the top portion of the roll and divide into halves or quarters. Bring napkins.", "Notes to the cook: For the garlic, I use a ""garlic confit"" that I learned from Thomas Keller's Bouchon cookbook. What that consists of is about 40 peeled cloves of garlic covered in canola oil and poached for about forty minutes -- a flame tamer is advised. Store the garlic and oil in a sealed container in the refrigerator. After a few days the oil will be highly perfumed. I think the little Corsican would like that touch. It's handy to have on hand and you can add a little of the oil to the salad. Otherwise, use fresh garlic cloves.", "The cornichon included in the olive salad is untraditional but one of my New Orleans friends really liked it, so I think it really works. Don't be stingy with the olive salad."]
